Scheherazade and Tea Time Treats: Cardamom Rose Cake with Orange Drizzle Recipe

Scheherazade, Tea Time Treats and a Cardamom Rose Cake with Orange Drizzle Recipe

Scheherazade, Tea Time Treats and a Cardamom Rose Cake with Orange Drizzle Recipe

Scheherazade and Tea Time Treats:

Cardamom Rose Cake with Orange Drizzle Recipe

Scheherazade and Tea Time Treats: Cardamom Rose Cake with Orange Drizzle Recipe

Scheherazade and Tea Time Treats: Cardamom Rose Cake with Orange Drizzle Recipe

There is something of Scheherazade and her tales from a Thousand and One Arabian Nights in my latest cake recipe, Cardamom Rose Cake with Orange Drizzle Recipe. Cardamom is a spice with an aroma  that immediately transports me to the Middle East, probably on a magic carpet, mainly due to my love of cardamom coffee; whilst rose petal jam reminds me of my time in the Levant……..as well as my mum’s garden. In fact both cardamom and rose petal jam are held fast in my culinary memory for two regions in the world – Scandinavia can also be conjured up when I taste a slice of cardamom cake, whilst an English rose garden on a hot summer day (do we have hot days in England any more?)  comes to mind when I eat or cook with roses. My mum makes the most amazing and highly fragrant rose petal jam, as well as a syrup and liqueur, and her old-fashioned shrub roses are exquisitely beautiful.

Cardamom Rose Cake with Orange Drizzle Recipe

Cardamom Rose Cake with Orange Drizzle Recipe

And yet, this cake recipe for all its exotic links to the Levant and beyond, is also very English; it’s a cake based on a good old-fashioned Victoria sponge – light and fluffy with a drizzle topping, and the warmth of a mellow spice added. My grandmother made the most divine fresh orange cakes, as well as lemon cakes, and this recipe is from the same stable, but with a few embellishments added! I am sure that Scheherazade would be happy with a slice of this, whilst weaving her magical tales; just as much as my family and friends would be happy to sit down at the Tea Time table and be served this cake with a good pot of tea or a cup of coffee. I have also suggested that this cake might make a dramatic and welcome entrance at the end of a formal dinner to accompany the Sauternes or other dessert wine. And, I suspect that a glass of fortified wine, such as Madeira or Sherry, would also make desirable drinking companions to this fruity and floral cake.

The making of the cake with George Wilkinson Retro Bakeware

The making of the cake with George Wilkinson Retro Bakeware

Although my recipe calls for butter, I made this particular cake with good old Stork margarine, which I happen to have a soft spot for when baking cakes. But, the star of the show was without doubt my BEAUTIFUL limited edition George Wilkinson cake tin, as seen in the photo above. This cake tin is not also EXTREMELY good-looking in a retro, vintage and floral blue way, but it’s also VERY non-stick, as it is made with superior non-stick coating GlideX on the interior; and I can assure you that having used several George Wilkinson products already that have this magic coating, cakes, pies, tarts and biscuits DO indeed glide off with NO sticking! I am VERY pleased to be able to offer a FULL set of this beautiful vintage bakeware in a giveaway I am currently hosting here: Giveaway: Win a Set of Limited Edition George Wilkinson British Bakeware worth over £50. 

Giveaway: Win a Set of Limited Edition George Wilkinson British Bakeware worth over £50

But back to my cake; as one of the main ingredients are oranges  I am entering this cake into my Tea Time Treats challenge, where the theme for January is Citrus Fruits Kate and I host this challenge on alternate months, and I am in the chair this month. There are already thirty-one DELICIOUS entries in this month’s challenge, and if you have baked (or cooked) with any citrus fruits, or are planning to, then please do enter!

Tea Time Treats

As well as my own Tea Time Treats challenge, this cake also qualifies as a One Ingredient entry, as Laura and Nazima have picked Oranges as their January ingredient, where Laura is in the chair this month.

I haven’t finished yet! As this is a Drizzle cake, I am sure that Ros and Caroline will accept this as an entry for their Alphabakes challenge, where the letter this month is “D”! This month Caroline is the hostess with the mostess!

Cardamom Rose Cake with Orange Drizzle

Cardamom Rose Cake with Orange Drizzle

I hope that you have been inspired enough to maybe try this cake, if like me you are dieting, make it and freeze half, or invite the local cricket team over to help you out with it! I am not stopping making cakes just because I am cutting back, I am just making two a month instead of one every week, as you still need a treat now and then. I will leave you with the recipe, have a lovely day and see you later, Karen 

Cardamom Rose Cake with Orange Drizzle Recipe

Cardamom Rose Cake with Orange Drizzle Recipe

Cardamom Rose Cake with Orange Drizzle

Serves 8 to 10 slices
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Dessert
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region British
By author Karen S Burns-Booth
An exotic and very special cake, warm with cardamom and oranges as well as being fragrant with roses and rose petal jam. This cake is perfect when served at the end of a formal meal with dessert wine, as well as being the centre piece of a formal afternoon tea; it's deliciously decadent with light, fluffy orange soaked sponge cake and highly fragrance rose petal jam. I make my own rose petal jam, as does my mum, but if you can buy it in most Middle Eastern or Turkish markets.

Ingredients

Cake

  • 4 eggs
  • Unsalted butter, softened, plus a little more for greasing
  • Caster sugar
  • Self-raising flour, sieved with a pinch of salt
  • 10 cardamom pods
  • 2 small oranges, zested, plus the juice of 1 of the oranges

Drizzle

  • Juice of 1 small orange
  • 4 tablespoons caster sugar

Filling

  • Rose petal jam

Decoration

  • Crystallised rose petals
  • Edible pearls
  • A little rose petal jam

Note

An exotic and very special cake, warm with cardamom and oranges as well as being  fragrant with roses and rose petal jam. This cake is perfect when served at the end of a formal meal with dessert wine, as well as being the centre piece of a formal afternoon tea; it's deliciously decadent with light, fluffy orange soaked sponge cake and highly fragrance rose petal jam. I make my own rose petal jam, as does my mum, but if you can buy it in most Middle Eastern or Turkish markets.

Directions

Step 1 Heat the oven to 180C/350F/gas mark 4. Lightly grease a 8” (20cm) sandwich cake tin and line with greaseproof paper or parchment.

Crush the cardamom seeds with a pestle and mortar, and discard the husks when the seeds have been extracted.

Drizzle: Gently heat the orange juice in a small saucepan and add the sugar, take off the heat and stir until the sugar has dissolved set to one side until needed.
Step 2 Weigh the eggs in their shells and weigh out the same amount of butter, sugar and flour. In a bowl, beat the butter and the sugar together until light and fluffy. Gently fold in the eggs and flour alternately, until the egg and flour mixture have been used up. Beat in the orange zest and juice, as well as the cardamom seeds.
Step 3 Spoon the cake mixture into the the prepared cake tins. Bake for 25 to 30 minutes, or until well risen and golden brown, and when a skewer inserted into the centre comes out clean. Pour the orange drizzle over the hot cake and then leave to cool in the tin for 15 minutes, before turning the cake out of the tin and allowing it to cool completely on a wire rack.
Step 4 When the cake is completely cold, carefully cut the cake in half and place the bottom cake (the one with no drizzle topping) onto a serving plate or platter. Spread generously with the rose petal jam, or jam of your choice, and then place the other cake half (with the drizzle topping) on top of the jam covered bottom half.
Step 5 Spread some more jam over the top, just a light covering and then arrange the pearls and crystallised rose petals over the top. Fresh rose petals can be used when roses are in bloom.
Step 6 Icing sugar can be sifted over the top just before serving if you wish. This cake is delicious when served with Sauternes or other dessert wines, as well as coffee and tea.
Cardamom Rose Cake with Orange Drizzle Recipe

Cardamom Rose Cake with Orange Drizzle Recipe

Disclaimer: I was sent a George Wilkinson Limited Edition Cake Tin to review, with no request to post my findings here; all views and opinions are my own, With a BIG thanks to George Wilkinson for sending me this lovely and functional tin. Karen S Burns-Booth
Cardamom Rose Cake with Orange Drizzle Recipe

George Wilkinson Limited Edition Cake Tin

Cardamom Rose Cake with Orange Drizzle

Cardamom Rose Cake with Orange Drizzle

Comments

    • says

      Thanks Sarah, I got mine in Waitrose, however I make my own when the roses are in bloom! I also have violets too, again, I make my own when my violets are out! Karen

  1. says

    I must pay a visit up north come rose petal jam time of year – what a wonderful cake filling and what a wonderful mother you have. I love the cake ancestry in your family. My mother and grandmother are and were both excellent cooks, but cake baking wasn’t something they did very much of. Adore all of these flavours but haven’t yet combined rose and cardamom – at least I don’t think I have!

    • says

      I am just about to post my mums recipe and mine for rose petal jam Choclette, as I found a jar lurking, the one that I used in this recipe. Rose and cardamom is a marriage made in heaven, warm and aromatic spice with floral flavours! Lovely, well, I think so! Karen

  2. says

    a very very pretty cake Karen… I love those Arabian Nights tales and I adore anything rose or rose tinted… those old Turkish Delight commercials really get me going as i’m sure this cake would too… its so beautiful and utter perfection with its citrus tingle… you’ve gone and done it again and made something glorious… I have a wonderful orangey something planned for the weekend too… it’ll be my first cake since to New Year!

  3. says

    I am dying to read your rose petal jam recipe Karen, that is something I really must make, Your flavours here are so perfect, orange and cardamom has been something of a winner this month and it’s great that we all share the love of spices and floral flavourings. Well done on your photo submission too and it would be lovely to catch up with you when you come over in February.
    Thanks for entering this beauty into One ingredient! xxx

  4. says

    Well Karen, this is a gorgeous combination. Rose petal jam is very interesting, I have never tried it Must be wonderful and good on you for making your own sugared petals too! I shall have to try this recipe as I do love rose, cardamom and orange. Such great floral scents in eastern desserts and cakes!

  5. says

    I’ve heard of rose water, of course, but never rose petal jam. What a beautiful sponge you have made! And you always set such a beautiful table. I imagine tea time being special at your house every day.

  6. Fiona Matters says

    This looks absolutely scrummy. I have some oranges lurking in my fruit bowl which need using up – so this would be perfect for that!

  7. says

    Love the introduction to this cake Karen – you must enjoy making it for the memories alone! I was going to plant more roses in the garden this year, not because I like roses that much but for jam making. I’ll keep a copy of your recipe for when the the first jar is ready!

  8. Clare Webb says

    Well, this looks as good as it sounds! When the snow has cleared (6 inches here!!) I’ll be getting the ingredients to have a go.

  9. linda bensusan says

    this looks delicious, i usually only make very simple sponges but this looks so good i’m gonna give it a try.

  10. Mark Whittaker says

    I love cardamom in sweet dishes, it really does add a gentle exotic spice flavour (and scent) to cakes and puddings). Its also unusual enough to surprise people. I often infuse custard with cardamom that I have with my steamed puddings.

  11. Dee Johnson says

    As i said i was going to have a go at this and i did. It was lovely. My family were very happy chappies when they got it after tea, thank you

  12. Dee Johnson says

    Yay, its Saturday and im off to get my baking stuff out. Hubby is away till tomorrow so no men to get in my way

  13. says

    Cardamom is my favourite flavour at the moment – and really into drizzle cakes too – this looks superb! I have just shared it on facebook so my friends will be expecting to sample a slice soon! x

  14. Maya Russell says

    I’d leave out the edible pearls as I hate eating them. Just too hard and crunchy. Shared on Twitter, @maisietoo.

  15. Anushe Khan says

    This recipe looks divine!
    Can u pls give exact measurements for the butter, sugar, and flour (in cups)?
    Thanks!

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